Tahitian pomelos are a medium to large citrus variety, typically measuring between 10 to 30 centimeters in diameter. They have a round, slightly flattened shape with a smooth, taut rind that transitions from pale yellow-green to yellow as it ripens. The surface is dotted with prominent oil glands, giving it a subtly pebbled texture. Beneath the thick rind, a spongy white pith encases juicy segments, which are separated by thin, fibrous membranes. The flesh ranges from pale yellow to green, offering a tender, juicy, and slightly chewy texture with a fragrant floral aroma.
 
Renowned for their high sugar content and balanced acidity, Tahitian pomelos deliver a fruity, floral sweetness complemented by tangy, tart undertones. Their complex flavor profile includes hints of melon, lime, and grapefruit. These pomelos are in season from mid-winter through early spring.
 
Botanically classified as Citrus maxima, Tahitian pomelos belong to the Rutaceae family and originate from Southeast Asia. They have long been prized for their impressive size, unique coloring, and delicate balance of sweetness and tartness. Also known as Sarawak pomelos, Tahitian Green grapefruit, Moanalua, and Anani Popa’a, this specialty variety is cultivated across Southeast Asia, Polynesia, and select regions of California.
 
Despite their exceptional flavor, Tahitian pomelos are not widely grown commercially due to their high seed content. In California, growers mitigate this by placing nets over the trees during flowering season to prevent cross-pollination, which helps reduce the number of seeds while preserving the fruit’s desirable taste. These pomelos are primarily sold through local markets and distributors, where they are most commonly enjoyed fresh.